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Study on the management of mix proportioning for the military hardtack by nutritional components analysis
- Authors
- Lee, D.; Jeong, M.; Byun, J.E.; Lee, K.-G.
- Issue Date
- 2019
- Publisher
- Korean Society for Food Engineering
- Keywords
- Hardtack; Mixing ratio; Nutritional components
- Citation
- Food Engineering Progress, v.23, no.1, pp 16 - 21
- Pages
- 6
- Indexed
- SCOPUS
KCI
- Journal Title
- Food Engineering Progress
- Volume
- 23
- Number
- 1
- Start Page
- 16
- End Page
- 21
- ISSN
- 1226-4768
2288-1247
- Abstract
- In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary. © 2019 Korean Society for Food Engineering. All rights reserved.
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Related Researcher
- Lee, Kwang Geun
- College of Life Science and Biotechnology (식품바이오융합공학과)